I’ve been stirring up this elote pasta salad for backyard barbecues, and the smoky charred corn, creamy queso fresco, and bright lime dressing just work every time. I love serving it chilled on hot afternoons.
Most street corn pasta salad recipes call for fresh corn and drag when unexpected guests arrive (my first try ended with burnt kernels). I keep frozen corn, so I can throw it together fast.
This recipe works because the veggies sizzle in minutes, then chill so the flavors meld. I learned a splash of pasta water keeps it creamy. It takes 10 minutes prep, 15 minutes cooking, and one hour chill for a fresh side.
If you want more veggie-packed pasta ideas, try my Fusilli Vegan Pasta Salad Recipe.
Why You Will Love This Recipe
- Balanced tangy-smoky notes Chipotle chili powder, lime juice, and smoked paprika blend with creamy mayo-yogurt so the dressing clings without weighing down the pasta.
- Textures that pop Each spoonful has crunchy charred corn, tender ditalini, crisp poblano and red onion, plus soft queso fresco for a lively bite.
- Better chilled Letting the salad rest at least an hour lets the lime, spices, and reserved pasta water meld into the pasta for deeper flavor.
- Keeps well Stored in an airtight container, it holds its zing up to four days, and a splash of lime or yogurt revives the dressing.
Ingredient Notes
- Frozen corn: Pick sweet kernels with uniform size, thaw briefly so they char evenly, or swap in fresh corn cut from the cob when it’s in season.
- Ditalini pasta: Choose small tubular pasta to catch the dressing. Cook until just firm, then rinse under cold water to stop cooking and cool quickly.
- Red onion: Look for firm bulbs with smooth skin. Dice finely so you get little bites of sharpness; soak in cold water if you want a milder flavor.
- Poblano peppers: Select glossy, firm peppers without soft spots. Char under the broiler or directly on the stovetop for a smoky note that echoes street corn.
- Mayonnaise: Use a good-quality mayo for a smooth base, whisk it with Greek yogurt and lime juice so the dressing clings to every piece of pasta and corn.
- Queso fresco: Grab pre-crumbled queso fresco for a mild, slightly salty kick. If you can’t find it, crumbled feta makes a handy substitute.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If you want milder heat, use regular chili powder instead of chipotle chili powder when mixing spices.
- If queso fresco is unavailable, substitute cotija, or ½ cup feta or Parmesan to maintain the cheese component.
- If you prefer fresh corn, char 2 cups fresh corn with poblanos, red onion, garlic, and half the spice blend for 5 minutes before assembling.
- If preparing the salad early, chill it at least 1 hour, then top with the remaining green onions and queso fresco just before serving.
- If the salad feels thick, stir in a splash of lime juice or a spoonful of Greek yogurt to loosen the dressing after chilling.
Serving Suggestions
- You serve street corn pasta salad alongside honey lime chicken and grilled shrimp. The lime notes match. The cilantro and lime wedges highlight the shrimp.
- You serve turkey burgers with queso fresco and green onions alongside Brazilian lemonade. The flavors echo the pasta salad. The lime drink cuts through the spice.
Storage Guidelines
- Refrigeration: airtight container in fridge at 40°F for up to 4 days. Stir in lime juice or Greek yogurt to loosen dressing before serving.
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Elote (Street Corn) Pasta Salad
This easy Elote (Street Corn) Pasta Salad is made with smoky corn, zesty lime, and creamy queso fresco for a fresh BBQ, potluck, or weeknight side dish!
Cost: $5.53
Ingredients
- ½ tsp chipotle chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper freshly cracked
- 1 Tbsp cooking oil
- 2 cups frozen corn (250g)
- 1 cup red onion (diced, (136g))
- ½ cup poblano peppers (diced, (65g))
- ½ tsp garlic cloves (minced)
- 8 oz. ditalini pasta (uncooked, (225g))
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 Tbsp lime juice
- ¼ cup reserved pasta water
- ½ cup green onion (sliced, (35g))
- ½ cup queso fresco (crumbled, (60g))
Instructions
- In a small bowl stir together chipotle chili powder, ground cumin, smoked paprika, salt, and black pepper, then set aside so the spices can blend and you’ll use it soon.
- Heat a large skillet over medium-high and add oil, then corn, red onion, poblano, garlic, and half the seasoning blend. Cook about 5 minutes, stirring occasionally, until veggies soften and corn gets light char, adding a toasty aroma.
- Meanwhile bring a pot of water to boil, cook ditalini according to package instructions, and reserve ¼ cup pasta water. Drain and rinse under cold water until cool to keep the pasta firm.
- In a small bowl whisk together mayonnaise, Greek yogurt, lime juice, the remaining spice blend, and reserved pasta water until the mixture is creamy and thin enough to coat the salad.
- Toss the cooled pasta, corn mixture, half the green onion, half the queso fresco, and the dressing in a large bowl until everything is evenly coated so you’ll have a cohesive salad.
- Cover and refrigerate for at least 1 hour so the dressing firms up slightly and the flavors settle into the pasta.
- Scatter the remaining green onion and queso fresco over the chilled salad before serving for a pop of color and contrast in texture.
Notes
- If you want milder heat, use regular chili powder instead of chipotle chili powder when mixing spices.
- If queso fresco is unavailable, substitute cotija, or ½ cup feta or Parmesan to maintain the cheese component.
- If you prefer fresh corn, char 2 cups fresh corn with poblanos, red onion, garlic, and half the spice blend for 5 minutes before assembling.
- If preparing the salad early, chill it at least 1 hour, then top with the remaining green onions and queso fresco just before serving.
- If the salad feels thick, stir in a splash of lime juice or a spoonful of Greek yogurt to loosen the dressing after chilling.
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